Oriental Pork Pot Stickers

Preparation Time: 30 minutes
Cooking Time: 15 minutes

Cuisine: Asian
1 cup finely chopped cooked pork tenderloin
1/3 cup finely chopped bok choy or cabbage
1/3 cup finely chopped celery
1/4 cup finely chopped green onion
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon cooking oil
1 1/2 teaspoons cornstarch
36 (about) won ton wrappers
6 tablespoons cooking oil
1 cup water
Chinese mustard
Soy sauce
Servings: 36
1. In a mixing bowl combine pork, bok choy, celery, and green onion; mix well. Combine 1 tablespoon soy sauce, sherry, and 1 teaspoon oil; stir in cornstarch till dissolved. Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes.

2. Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 2 teaspoons filling in center of one round. Bring up sides and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.

3. In a large skillet heat 2 tablespoons of the oil. Carefully place half the pot stickers in skillet (do not let sides of pot stickers touch). Cook over medium heat 1 minute or till bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes.

4. Uncover and cook 3-5 minutes or till water evaporates. Add more oil, if necessary. Cook, uncovered, 1 minute. Transfer pot stickers to a baking sheet. Place in a 250ºF oven to keep warm. Repeat procedure with remaining pot stickers, oil, and water. Serve with Chinese mustard and soy sauce.

Servings: 36